TEXTURED FLORALS

textured textured florals florals

There are so many tools you can use to create texture for unique and beautiful designs. This cake is made using a die and royal icing to create a delicate floral pattern.

Mayra Estrada

is the owner of Cake Creations by Mayra Estrada, a home licensed bakery located in Granada Hills, CA. After taking the Wilton courses in 2010, she pursued her passion and continued to teach herself. She specializes in fondant techniques and sculpting. Today, she can proudly say that she is a multiaward winner for her wedding cakes and has been featured in worldwide magazines. She freelanced for Charm City Cakes West in Los Angeles owned by Chef Duff Goldman and has competed on the Food Network, with her first appearance on Holiday Wars in 2018. In 2019, she launched Zeoto Pen, a heat decorating pen for cakes. In 2020, she competed for the second time on the Food Network in Cakealikes, creating a life-size version of Lady Gaga, and won!

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LEVEL:

COMPONENTS

Edibles:

Fondant (Satin Ice) Cornstarch Vegetable shortening Royal icing Various gel food colors Vodka Airbrush colors: pearl sheen and red (AmeriColor) Gum paste (Satin Ice) Piping gel Melted chocolate

Equipment:

Rolling pin Floral die (Spellbinders) Fondant smoother Cake board X-Acto knife Piping bags Airbrush Paper towel tube

COVER THE TOP AND BOTTOM TIERS

1. Thinly roll out a piece of fondant using the same color as the fondant already on the cakes.

Sprinkle it with cornstarch to keep it from sticking to the die.

2. Place the die onto the fondant and apply medium pressure using a fondant smoother or a rolling pin. In order to cut the correct size needed, use a cake board

the same size of the cake and cut it a bit larger than the board.

3. Using vegetable shortening, prep the surface of the cake to apply the design. Once the piece of fondant is applied, trim off the excess using an X-Acto knife and blend in the edges. 4. Repeat Steps 1 through 3 on all sides of the top and bottom tiers.

Tip: WHEN APPLYING LARGER PIECES OF FONDANT, USING SHORTENING MAKES IT EASIER TO ADJUST THE PLACEMENT IF NEEDED (RATHER THAN PIPING GEL OR WATER).

CREATE TEXTURE ON THE TIERS

1. Make royal icing with a medium consistency. Color some of the royal icing with gel food color. 2. Using black royal icing, pipe the outline of the die design to create a border.

3. After the entire outline is completed, use white royal icing to pipe lots of tiny beads to create a textured look.

Set the cake aside to dry and repeat Steps 1 and 2 on the second tier using the same method. 4. Once the royal icing is completely dry, use various gel colors to paint the beads.

If your gel colors are a bit thick, use a little vodka to dilute them so they can dry fast.

It’s important to keep out as much moisture when painting to avoid your royal icing from dissolving. Allow to dry completely. 5. For the final touch, airbrush the entire cake with pearl sheen airbrush color.

ADD THE MIDDLE-TIER BOW

1. Mix gum paste with some fondant to create flexibility, aiming for about 20% of the mixture to be fondant. 2. For the top portion of the bow, cut out 2 strips of fondant and use a paper towel tube to hold the shape.

Use piping gel to secure the ends and pinch them. 3. For the ribbons, cute out 2 large strips, pinch them on 1 end, and cut them at an angle on the bottom. Allow them to set overnight to dry. 4. Airbrush the bow with red mixed with pearl sheen for a beautiful luster.

5. Once the bow is dry and ready, apply a small portion of melted chocolate on the back and hold it in place until it’s dry. ACD